Peanut Butter Cheesecake Stuffed Chocolate Loaf
A gorgeous moist chocolate quick bread with a creamy peanut butter cheesecake baked right in! A dream come true for all peanut butter and chocolate lovers.
- 5 oz / 150 g cream cheese (, at room temperature)
- 1/3 cup / 85 g smooth peanut butter
- 1 egg
- 1/3 cup / 75 g caster sugar / superfine sugar ((2))
- 1/3 cup / 75 g sour cream
- 1 tsp vanilla extract
- 1 1/2 cups / 225 g plain flour ((all purpose))
- 3 tsp baking powder
- 1 cup / 220 g caster sugar / superfine sugar ((2))
- 1 stick / 125 g unsalted butter
- 1/4 cup / 60 ml vegetable oil ((sub with canola, sunflower or other neutral flavoured oil))
- 1/3 cup / 40 g cocoa powder (, unsweetened)
- 2 eggs
- 1/2 cup / 125 g yoghurt ((3))
- 1 tsp vanilla
- 1 1/4 cups / 200 g dark chocolate chips ((4))
- 2 tbsp hot water ((5))
- Beat the cream cheese and peanut butter using a stand mixer, electric beater or whisk until smooth.
- Beat in egg until combined. Beat in remaining ingredients until smooth. Cover and refrigerate for 30 minutes.
- Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard).
- Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼") with parchment / baking paper. (I just tear a piece off to line the long side, per photo in post)
- Whisk together flour, baking powder and sugar in a large bowl.
- Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder.
- Whisk in eggs, yoghurt and vanilla into chocolate mixture. Pour mixture into flour and mix until just combine. Stir through chocolate chips.
- Remove Filling from fridge, give it a good mix to loosen it up - if it's too stiff, it will sink into the batter.
- Pour 1/3 of the batter into the loaf pan, smooth surface.
- Pour over the Filling and smooth surface.
- Add 2 tbsp hot water into remaining Batter (5), give it a quick mix to combine. Then pour batter over the Filling and smooth surface.
- Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven). Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.
- Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack. Cool completely before slicing - it takes a few hours.
- Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate (7).
The cake is truly moist, actually tastes of chocolate and the filling is creamy. The measurements for this recipe apply to every country except if you are in Japan, please use weights. Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard).
Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼") with parchment / baking paper. (I just tear a piece off to line the long side, per photo in post) Whisk together flour, baking powder and sugar in a large bowl. Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder. Whisk in eggs, yoghurt and vanilla into chocolate mixture.
Pour mixture into flour and mix until just combine. Remove Filling from fridge, give it a good mix to loosen it up - if it's too stiff, it will sink into the batter.
Pour 1/3 of the batter into the loaf pan, smooth surface. Add 2 tbsp hot water into remaining Batter (5), give it a quick mix to combine.
Then pour batter over the Filling and smooth surface. Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven).
Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out close to clean. Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack.
Cool completely before slicing - it takes a few hours. Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate (7).